· Reports directly to the Plant Manager. Supervises all
Maintenance personnel.
· Maintains facility and
equipment in a safe and operational state of readiness at all times in order
to fulfill daily production requirements and ensure product food safety,
quality and legality is not compromised.
· Operates engineering
department within established budgetary and policy guidelines. Reviews
progress with Vice President, Director of Engineering and Plant Manager on an
ongoing basis.
·
Contributes to the production of a consistent safe, quality product
through maintaining and updating facility engineering practices on a regular
basis.
·
Maintains comprehensive and complete engineering records including
preventative maintenance schedules, machine history, purchase orders,
equipment manuals and capital expenditure requests.
·
Coordinates necessary engineering staff to support scheduled
production and non-production hours through proper planning, scheduling and
supervision.
· Calculates and reviews
employee time cards and schedules on a weekly basis.
- Coordinates
a standardized preventative maintenance program to include lubrication
inspections and engineering sanitation schedules to minimize production
downtime and ensures checks are documented according to procedures.
· Creates and maintains a program for area
Preventative Maintenance (PM) and project completion.
- Performs inspections on completed PM and
corrective work orders.
- Creates
and maintains monthly project update reports for capitals and special
projects.
·
Maintains
engineering department’s shop and equipment required to perform necessary
repairs and preventative maintenance for entire facility.
- Ensures that an adequate supply of spare parts
is available in-house at all times through proper planning, purchasing
and inventory control techniques.
- Communicates with vendor and OEM contacts
regarding equipment repairs, updates, purchases, etc. to enhance and
improve equipment efficiency.
- Establishes, reviews and modifies equipment
procedures on a continual basis.
- Facilitates
open communication with each subordinate and department head to ensure
equipment problems are addressed in a timely manner.
·
Participates
in weekly facility management meetings and internal audits when scheduled.
Ensures corrective and preventative action plans are implemented and
effective when assigned
- Assists
in the investigation and resolution of customer complaints by
participating in information gathering, root cause analysis and
corrective action identification and implementation when required. Also
will contribute with findings to Bakery Management Review and Continuous
Improvement Workbook
·
Compiles and
presents plans to meet long and short term improvement needs in a timely
manner, including the preparation of capital expenditure requests.
·
Manages and
reviews all capital expenditure projects with thePlant Manager too insure
timely completion within budgetary guidelines.
·
Responsible
for all outside agency compliance, mandates, inspections and requirements
including: OSHA, AQMD, HAZMAT, insurance, county, state and federal agencies.
·
Reviews
Weekly Manager’s Reports and Reject Analysis for accuracy with Plant Manager.
·
Responsible
for the selection, training and development necessary to maintain a
knowledgeable, experienced and productive engineering staff. Reviews progress
with Plant Mannager on a quarterly basis.
- Develops performance standards for each
engineering position.
- Conducts
formal performance evaluations for each engineering department employee
and recommends developmental activities.
·
Supports and
participates in special projects as assigned.
- Establishes
and maintains effective working relationships and two-way communication
with co-workers and other personnel throughout the Company.
Competency
- Analytical - Uses intuition and experience to complement data.
- Problem Solving - Identifies and resolves problems in a timely
manner; develops alternative solutions; works well in group problem
solving situations.
- Project Management - Completes projects on time and on budget.
- Technical Skills - Shares expertise with others.
- Customer Service - Meets commitments.
- Food
Safety/Quality Management - Works closely with Bakery Quality Assurance
staff to achieve food safety and quality objectives. Demonstrates
accuracy and thoroughness; looks for ways to improve and promote food safety
and/or quality; Applies feedback to improve performance.
- Interpersonal - Focuses on solving conflict, not
blaming others; remains open to others' ideas and tries new ideas;
listens to others without interrupting; keeps emotions under control
- Team Work - Balances team and individual responsibilities; exhibits
objectivity and openness to others' views; contributes to building a
positive team spirit; able to build morale and group commitments to
goals and objectives; recognizes accomplishments of other team members.
- Delegation - Delegates work assignments; provides recognition for results.
- Leadership - Exhibits confidence in self and others; inspires and motivates
others to perform well; inspires respect and trust; accepts feedback
from others; gives appropriate recognition to others.
- Managing People - Takes responsibility for subordinates'
activities; makes self-available to staff; provides regular performance
feedback; continually works to improve supervisory skills.
- Cost Consciousness - Works within approved budget.
- Ethics - Treats people with respect; keeps commitments; inspires the
trust of others; works with integrity and ethically.
- Diversity -
Shows respect and sensitivity for cultural differences; promotes a
harassment-free environment.
- Organizational Support - Follows policies and procedures; completes
administrative tasks correctly and on time; supports organization's
goals and values.
- Attendance/Punctuality - Is consistently at work and on time; ensures
work responsibilities are covered when absent; arrives at meetings and
appointments on time.
- Dependability - Follows instructions; responds to management
direction; takes responsibility for own actions; keeps commitments;
commits to long hours of work when necessary to reach goals.
- Initiative - Volunteers readily; undertakes self-development activities;
seeks increased responsibilities; takes independent actions and
calculated risks; asks for and offers help when needed.
- Innovation - Displays original thinking and creativity; generates
suggestions for improving work.
- Judgment - Displays willingness to make decisions; exhibits sound and
accurate judgment; makes timely decisions.
- Motivation - Demonstrates persistence and overcomes obstacles.
- Planning/Organizing - Prioritizes and plans work activities; uses
time efficiently; sets goals and objectives; organizes or schedules
other people and their tasks.
- Professionalism - Approaches others in a tactful manner;
reacts well under pressure; treats others with respect and consideration
regardless of their status or position; accepts responsibility for own
actions; follows through on commitments.
- Quality - Demonstrates accuracy and thoroughness; looks for ways to
improve and promote quality; Applies feedback to improve performance.
- Quantity - Meets productivity standards; completes work in timely manner;
strives to increase productivity.
- Safety and
Security - Observes safety and security procedures; reports potentially
unsafe conditions; uses
equipment and materials properly
SUPERVISORY RESPONSIBILITIES:
- Manages up to 1
Supervisors and 15 employees in the Maintenance department. Is
responsible for the overall direction, coordination and evaluation of
these employees. Carries out supervisory responsibilities in accordance
with the organization's policies and applicable laws. Responsibilities
include planning, assigning, and directing work; appraising performance;
rewarding and disciplining employees; addressing complaints and
resolving problems. Acts on the Plant Manager behalf as needed or as assigned.
Skills, Experience & Qualifications
Education
Bachelor’s
degree and five years of related bakery or food Maintenance experience or
equivalent combination of education and experience.
•
MATH ABILITY - Ability to add,
subtract, multiply and divide in all units of measure, using whole numbers,
common fractions, and decimals. Ability to compute rate, ratio and percent
and to interpret graphs and diagrams.
•
REASONING ABILITY - Ability to define
problems, collect data, establish facts and draw valid conclusions. Ability
to apply common sense understanding to carry out detailed but uninvolved
written or oral instructions. Ability to deal with problems involving a few
concrete variables in standardized situations.
Years of
Experience
-
(5) five years of related bakery or food maintenance experience
Language
Skills
•
Ability to read, analyze and interpret documents such as Production
schedules, safety rules, operating and maintenance instructions, and
procedure manuals.
•
Ability to write routine reports and correspondence.
•
Ability to speak effectively before groups of employees or colleagues
in organization.
•
Oral Communication - Speaks clearly
and persuasively in positive or negative situations; listens and gets
clarification; participates in meetings.
•
Written Communication - Writes clearly
and informatively.
Computer/Software
Skills
•
To perform this job successfully, an individual should have knowledge
of Microsoft Word, word processing software, Excel spreadsheet software,
Dayforce and Outlook email software.
•
Knowledge of inventory control
and Production SAP.
WORK ENVIRONMENT:
The work environment characteristics
described here are representative of those an employee encounters while
performing the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential
functions.
While performing the duties of this job,
the employee is frequently exposed required to work near moving mechanical
parts. The employee is frequently exposed to wet or humid conditions
(non-weather). The employee is
occasionally exposed to extreme heat or cold (non-weather), and to rapid
changes in temperature. The employee
must be able to tolerate a work environment that contains flour dust. The noise level in the work environment is
usually moderate but can get loud.
|